Mutton Shinwari
Mutton Shinwari
5 from 4 votes
This mutton shinwari recipe is an authentic recipe straight from the Shinwari tribes. Succulent, tender pieces of lamb flavoured with black pepper and yoghurt. A twist on traditional curry recipes.

Mutton shinwari is a curry of Pashtun cuisine originating from the Shinwari tribes in Peshawar. This authentic Pashtun recipe involves cooking the mutton in the traditional method of cooking it in its own fat to give the curry a distinctive flavour and aroma.

The use of no spices distinguishes it from other curries. Despite its lack of spices, this mutton shinwari recipe is bound to impress all your family and friends.

This curry recipe is a little different to my usual curry recipe in that it originates from a Pashtun tribe, by the name of the Shinwari tribe. A lot of recipes claim to be traditional, but often these recipes seem to add their own twist. With this recipe, I have retained the original flavours and taste of true Pashto cuisine with the use of black pepper.

Like my tomato chicken curry, this recipe also uses no onions and only tomatoes as the base gravy. This is an extremely simple recipe with basic ingredients. I like to keep my recipes simple enough for even beginner chefs to be able to make.

I alternate between using lamb meat and mutton meat. This recipe works for both types of meat. The difference between lamb and mutton meat is the age. Lamb meat is from sheep that are less than one year old whereas mutton meat is typically three years or older. Lamb is more tender than mutton so requires less cooking time. So, if you do decide to use lamb instead, be sure to alter the cooking times accordingly.

This recipe may seem as if it has no flavour due to the lack of spice but trust me on this one. The ginger and garlic combined with the earthy flavour of the black pepper make this recipe a true dish to behold. You will definitely be making this recipe again and again!

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Mutton Shinwari

by Nabeela Kauser
This mutton shinwari recipe is an authentic recipe straight from the Shinwari tribes. Succulent, tender pieces of lamb flavoured with black pepper and yoghurt. A twist on traditional curry recipes.
5 from 4 votes
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 6
Calories 640 kcal


  • 1 kg Lamb
  • 100 ml Olive Oil
  • 2 tsp Salt
  • 500 ml Water
  • 2 Green Chillies
  • 4 Tomatoes cut in half
  • 1 tsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 100 g Yoghurt
  • 1 tbsp Black Pepper
  • Ginger Julienne
  • Coriander


  • In a large pan add the olive oil and heat up on medium heat until hot
  • Add the mutton and salt then cook for 5 minutes on high heat until the mutton changes colour
  • Add the water then cover with a lid and cook on medium heat for 45-60 minutes until the mutton is 80% cooked and the majority of the water has dried up
  • Add the ginger paste and garlic paste then cook for another 2-3 minutes
  • Halve the tomatoes and add face down into the pan then cover with a lid and cook for 6-8 minutes
  • Use tongs to remove the skin of the tomatoes then cook for 10 minutes until the oil separates – the oil has separated when there is a thin layer of oil on top
  • Add the green chillies and black pepper then cook for 5 minutes
  • Add the yoghurt and mix immediately to prevent curdling then cook for 10 minutes
  • Add the julienned ginger and chopped coriander
  • Serve with homemade naan and enjoy!



Calories: 640kcalCarbohydrates: 6gProtein: 29gFat: 55gSaturated Fat: 19gCholesterol: 124mgSodium: 941mgPotassium: 617mgFiber: 2gSugar: 3gVitamin A: 750IUVitamin C: 14mgVitamin D: 0.2µgCalcium: 68mgIron: 3mg
Keyword Curry, Lamb, Mutton
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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